Whole-rice food and process of producing the same



ANANT M. GURJAR, OF ST. PAUL, MINNESQTA.

WHOLE-RICE FOOD AND I EROCESS OF PRODUCING. THE SAME.

L a-miss.

N0 Drawing.

To all whom it may concern:

Be it known that I, ANANT hLGUnJAn, agricultural chemist, native of India, subject of Great Britain, temporarilyresiding at the Minnesota College of Agriculture, St. Paul, in the county of Ramsey and State of Minnesota, have invented certain new and useful hole-Rice Food and Processes of lroducing the Same; and I do hereby declare the following to be a full, clear, and exact'description of the invention, such as will enable others skilled in the art to which it appertains to make and use the same.

The general object of my invention is to extend the utilization of rice as a human food. The preservation of the natural nutritive substances in the rice grain and the positive simplicity and economy of its manufacture into human food being the chief results of my invention, herein disclosed,

which includes-a new product made from roasting the paddy when in a moist condition; the kernels are thereby cooked under the internally generated steam pressure de- I veloped from the moisture and held by the hulls; the latter, at the same time, are thoroughly calcined by the direct contact of heat. Then, secondly, the roasted swollen and ready-to-burst-open rice grains, while still hot, are immediately subjected to compression, during which action, the dry, brittle hulls crumble off to powder; while the kernels within are coincidentally flaked. The flaked product thus retains the whole of all the original food constituents of the rice grain;

My invention, as hereln ,set forth, discloses the following facts discovered by (1) That the rice hulls possess suflicient strength to withhold the internally gener Specification of Letters Patent.

bran coat.

Patented May 3, 1921.

Application filed December 9, 1918, Serial No. 266,010.

ated steam long enough to cook the kernels within.

(2) That, during this length of tiine' 'a'nd' at such intensity of heat, the hulls'themselves become sufficiently calcined to crumble oil under compressing actionl (3) That the loose, enveloping positionv of the hull, during the above operations saves the kernel from any wasteful injury.

That the hot doughy kernel can be concurrently so shaped as to make-its separation from the powdered hull not only pos sible but exceedingly easy.-

(5) That the pcculiarnature of the process destroys all latent bacteria, enzyms, etc., so as to render the product stable,-

The novel character and value of my invention can be better understood and appreciated, if we first consider the nature of the rice kernel and survey briefly its usual manufacture into a stable article of com- The rice grain, as it leavcs'the farm thrcsher,-1s covered by a hard, SlllClOllS closed hall or pallet loosely attached to the kernel within. The weak and mellow germ or embryo, distinctly visible, is loosely attached at one apex of'thc hullcd kcrncl. Directly beneath the hull, but separate from it and strongly attached to the starchy interior body of the kernel. is a light brown layers, the lllIlGlIllOSt of which are the aleurone layers. The hull, furthermore, is ve 'y hygroscopic, so that the ingress of water can rapidly moisten the kernel within.

Considering thc'structure of rice, in relation to its nutritive clcments,the grain may be divided as follows :.The germ or the embryo furnishes fats; and it is also the principal seat of vitamins accordingto l ecent researches. The bran coat yields mineral matter characteristically rich in po- This bran coat consists of seven tassium, magnesium andphosphorus. The

aleur'one layers give proteins, while the cndosper'm contains all of the carbohy drates. i

The silicious rice hull is unfit, either for human or stock food; The high content of silica, in the form of calcium silicates, makes the hull unedible, but makes it capable of withstanding high temperature. This fact is made use of in my invention.

The removal of this hull from the grain from modern researches on human nutrition,

particularl' in relation to the vitamin phenomena. he total of fats, fiber and ash are to be well sought after, in the same way as we now scientifically look upon the whole wheat flour. However, in common practice,

it is known that the presence of germ and bran coat. renders the rice kernel very unstable. The sim'ply hulledor so-called.

brown or cured rice is very hygroscopic and undergoes the bio-chemical decomposition very rapidly, .thus 'un'fitting the same for human food. Hence, in addition to the removal of the hull, in modern milling, the germ and the bran coat are also completely removed and discarded, inorder to obtain riceas a stable article of food and commerce.

More definitely, the modern milling consists of first removing the hulls by properly adjusted revolving stones; and, secondly, the bran' coats are rubbed off by scouring and polishing machines. Incidental to both of these milling operations, the germs crack off, and also many of the kernels are broken. The product of the scouring machines, the

ther polishing, in the presenceof glucose and talc, through machines called ,trumbles. The bright rice of commerce receives .its luster by the last means. The expression polished rice is used in commerce in its generic sense to denote all thoroughly scoured rice, whether coated or uncoate d;

- technically, ho,wever,'this expression is applied to'the coated product. The milled rice is very stable; in fact, it is the most stableof our staple foods, while, on the other hand, the slmply hulled or brown rice, due to the c presence of germand'. bran coats, is the.

most unstable.

The loss from the hitherto practised millng operat ons, above referred to, is very great, as may be seen, for example, by refer- ,ence to Bulletin No. 330 of the U. S. De-

partment ofAgriculture, entitled Mill- ,e'ng 0 Rice and its Mechanical and- Chemical fi'e0t Up0n thcGmim? prepared by Messrs. Wise and Broomell, and issued under date of January 8, 1916, -These authors emphasize this loss in their statements appearing on page 3 and pages 14 to 29,- inclusive, and summarize the same again on pages 29 and 31. The following quotations from these authors deserve particular at tention.

i The rice grain from-the "farm is covered with a hard, silicious hull.; The hulled gram contains a germ, or embryo, located near one end, andis covered with a lightbrown bran coat which, when examined under microscope, is found to consist of seven layers: During the process of milling, the hulls, the germ, six of the bran layers, and a portion-9f the seventh are removed.

I In the modern mill the brown rice from the paddy machine loses a considerable proportion of certain of its constituents in its passage through the scouring machines. There is thus removed from the brown rice about70 per cent. of its ash, 85 per cent.'of

its fator oil, 70 per cent. of its crude fiber,

'10 percent. of its protein, and 30 percent.

26, table 10, we see that such a barrel repre- The per. cent. of edible rice, on the basis of brown sents 132 pounds of hulled rice.

or hulled rice, from these figures, is calculated to be 76. In other words, from each 100 pounds of hulled, or' edible rice, the present milling methoddiscards 24 pounds in the form of bran and polish. vV Ve can calcu late the loss in the form of K. Mg. and P.,

by means of per cent. of these elements, as 'given by Forbes, Beegle and Mensching, 1n so-called uncoatedrlcefl 1s sub ected to fur Ohio Station Bulletin No. 255, page 229. These authors give the figures for the per cent. of these elements as follows:

v Calculating on this basis, we find that from each 100 pounds of brown rice, we throw away 0.27 pound .of potassium,' 0.1 5 pound of magnesium and*0.33 pound of phosphorus.

The milling loss, above stated, becomes much more significant, if westate it in terms of fancy head and second head; for it isthese principal grades that are found in ouractual domestic use. These two together, asseen .in the same table,give 78 pounds, which makes only 59 per cent. of the hulled rice. In other words, from each 100 pounds of hulled or brown rice, the modern milling discards 41 pounds in the form of screenings and .brewers rice. The removal of the chemical constituents, asnoted above, especially the loss of fats, fiber and ash, leaves a deficient food, due to ,the absence of vitamins, which deficiencyis known to have a causal'relation to the disease of beriberi. From the elaborate investigations of beriberi, polyneuritis and their absolute cureby the vitamins contained in rice 'pohshings, it is established that the rice seats of vitamins, so that the loss of these,

tively small cost.

My new process, based upon my discov cries and developed through my laborious studies, not only eliminates all the losses necessitated in the old method of milling, but it is exceedingly simple and economic.

The exact details of my practice in han-- dling the rice may be stated as follows The cleaned unhulled field rice or paddy is first dipped in boiling water, thereby removing any adherent foreign matter, and also sterilizing the grains. and immature grains which float are discarded.

The sterilized paddy is then soaked in water to saturation. At room temperature, a period of 24 hours accomplishes the necessary imbibition of water. Care is taken not to leave the paddy long enough in water for malting or fermentation to start, as no chemical predigestion is desired. The ingress of water into the grain can be accelerated by the use of very weak solution (about one per cent.) of caustic alkali or sulturous acid. At the end of 2a hours, the moist paddy is thoroughly drained and is ready for the vitalstcps of the process.

The above moistening of the paddy can be accomplished. even more preferably, by the so-called capillary contact process.

, This is possible because of the high peraneability of the rice hull and bran coat. For doing this. the sterilized paddy is simply covered by a wet cloth, the moisture of which is renewed once or twice. This contact process avoids over-soaking ot-the hull,

and maintains a tree circulation of air in the bulk. Furthermore. no draining is required.- due to the absence of any free water present in the other method of moistening.

The moist paddy is then roasted in a proper container at a suitable temperature and for a suitable time. A heat intensity of 170 degrees centigra'deis found effective. In practice. the paddy is heldin a meshed metallic basket l'cpt in motion'in close contact w th indirect heating elements. Within erms and the bran coats are the imminent manufacturing standuntil it would puff.

The unsound smooth terialas it drops from the rollers,

a few minutes, a very characteristic odor is given off by ,thepaddy and this becomes stronger and stronger until burning of the hull begins, which, if allowed, instantly changes the odor to that of burning-fiber. The roasting is stopped before this burning begins. Concurrently with the development of the odor, the swelling of the paddy is noticeable to the eye and the roasting is ceased when a few kernels burst open.

During the roasting, the hull is,.sufliciently strong to retain the steam generated within the kernels of the paddy, from the moisture therein, and both the hull and the bran coat a-re sufliciently elastic to permit the swelling of the kernel without bursting, within a time limit long enough toaccomplish the needed cooking of the kernel.

If the paddy were not properly moistened, the necessary cooking action would not be secured, for lack of sufficient steam and the roasting heat would simply burn the paddy The time and temperature are so adjusted that the steam will de velop rapidly within the kernel of the paddy without either drying or, burning the same. The success of the process, indeed, depends upon this point.

The dry and roasting exterior of the bulls of the paddy calcines the same, so that the latter become extremely brittle, due to the large per cent. of silica.

The roasted paddy, while hot, is then imwhich crumbles the calcined hullst'rom the kernels and, at the same time, flakes the cooked dough with all the original constitu-' ent s intact, the germ being embedded in the flaked mass of the-doughy material. This compressing action has been very advantageously done by means of the common experimental wheat-flour roller mill having one set of corrugated rollers and one set of rollers. By passing the roasted paddy; when in a hot condition, once or twice through the set of corrugated rollers, properly adjusted, the hulls are crushed, but the kernels do not crumble on account of their doughy state. Then, by subjecting the whole mass, While still hot, to the smooth rollers. the flaking is completed and the en tire hulls are completely crushed to The hot cooked kernels do not stick to the rollers, for the reason that the bran coats are all present and so cover the doughy mass that the adhesive starch passes through the rollers without sticking to the latter.

It the mill is equippedwith suitable separators, such as perforated receivers kept in motion,in position to receive the heated mathe treatment is automatically completed when the roasted paddy has passed through the smooth pair of rollers. At this Point, also,

powder.

.ished product, if themill is equipped with a system of properly heated rollers.

In the absence of such. separators and heated rollers, pair of rollersis cleaned, b sieving or.winnowing, and then is dehy ratedv or toasted on hot trays, without de'xtrinizing. Such toasting is only in keeping with the modern popular .taste.

The whole rice product thus secured is neutral in respect to taste or odor and is adapted to take any desired flavor; it is creamy white in color, brittle. in texture,

light in weight relative to bulk, and is stable product, as disclosed above, is not obtainable from and my process is not applicable to the simply hulled or brown rice, due. to the fact that the latter lacks protection from heat, such as offered by the hull of the paddy; and, therefore, such naked kernels inclosed in the thin bran dry-or burn and fallinto granules when put through rollers.-

The stability of my product is due to two controlling reasons, to wit (1) That the latent molds, bacteria and enzyms are de stroyed by the high temperature to which the rice is repeatedly subjected; (2) The per cent. of moisture in the product is too low for any fermentingaction that may be induced from external sources.' This can be inferred from the recent researches on Respiratlon of stored wheat by m self and C. H. Bailey, published'in J ouma of Agra cultural Research, No. 11, Volume XII,

March, 1918, pages 685-713.

It is thus obvious that my invention has dispensed w1th all of the expensive apparat ahi therto used for milling rice, without" substituting any new cumbersome machin ery. The actual apparatus, used in carrying out the process,is simple and cheap to produce and commonly available at small cost. Hence, the new process economically effects at saving of nutritive materials now bemg wasted. The new product is ex tremely stable and low in cost of production as compared with the only stable products hitherto produced from field rice, to wit: the polished rice or ready-to-eat foods sometimes prepared from the latter.

In Table I is given the chemical composition of my product showing how fully it the entire process is completed, for the fin-- the product from the smooth coat," when roasted, either answers the expectations. The table also contains chemical composition of various grades of milled rice, for. the sake of comparison. Attention .is particularly called to the items ofash, fat, fiber and phosphorus.

* Foorl Products, H. C. Sherman, p. 266. f AnaIysis by author.

Aside from the special qualities of my product, as above discussed, I must say a few more words regarding the vitamin feature, as may be surmised from its stated chemical composition. The subject of vitamis yet very ill-defined and vague. It

1s, however, definitely established thatthe deficiency diseases are due to the use o f milled cereals which lack vegetive portions of seeds, such as germs.

The germs or embryos and, to small extent,

the bran coats are now known to be the principal carriers of vitamins. The items of ash,

fat and fiber present in my product, as shown in the above table, from the standpoint of vitamins, can, therefore, hardly be overestimated. For a discussion ofthe vitamincontent of the rice germs in rice polish, Messrs. Vedder and Williams may be referred to in their recent work, published under the title of Concerning the Bem'bem' Substances or Vita/mines Contained in the Rice Polish, Phillipp. J. Sci. Sec. B. 8, 175, 1913. The subject has been also repeatedly discussed by C. Funk, as for example, his Is polished rice. plus vitamines a complete food? published in ournal Physiology, 48, 228 1914.

' I am aware that prior to my invention, there had been temporarily on the market, at various times in the past, some foods under the name rice flakes, but, on careful investigation, I have found that all such products, if made from rice at all, are pre ared from polished rice. Evidently, none 0 such products contain the whole of all the original elements of the rice kernels.

The chemical composition of the old product, as analyzed by various men, is given in Table II, contrasted with my new product.

It is readily noticeable that the items of fat,

riers of-vitamins are absent from all of said to-eat rice food from unhulled field rice or 0 as to be negligible.

old products. paddy, which process consists in roasting the v Table'H, paddy when in a moist condition, thereby cooking the kernels under internally generre (2). ated steam pressure retained by the hulls, Woods and, at the same time, calcining the hulls by ggi g- 000m K e ,1 2, fifi the dry or roasting heat applied to the exte- 1906' g flak es, rior thereof, an then in compressing the g 1915' roasted paddy, while hot, thereby removing the hulls and flaking the cooked kernels of Per cent. Per cent. Per cent, Per cent. Per cent. Per cent. rice Ash Fiber- 1 2 0 2 1 2. The process of producing a stable ready- Fat 0 3 0.1 0 4 0.4 0.26 2.06

Protein 8 a 7.8 10 on 7.9 7.18 8.00 to-eat substantlally whole r1ce food from un- Water 10 2 12.6 4 7 9 5 8 5 hulled field rice or paddy, which process 0011- *Duetotheadditionorsa1t sists in roasting the paddy when in a moist (1) Charles D. Woods and Harry Snyder, Cereal Breakfast f thereby Cooklng the kernels i g gi g gz l Bull in N 4 1906, P Dept internally generated steam pressure retamed g goim'r. Street, The Cereal Breakfast Foods, Conn Station by the hulls, and, at the same time, calcining lif iivi d. i tiia 5E P. Bryant, U. S. Oflice of Exp. Stathe hulls the d y r roastmg b pp n Bulletin N ,pto the exterior thereof, and then is compress- (4) H. C. Sherman, Food Products p. 266.

. mg the roasted paddy, whlle hot, thereby re- So far i I h e. been able to fi moving the bulls and flaking the cooked from my mvetlgatlons of the P110? whole kernels of rice with substantially all am the first or p1oneer to have provided, by their Original Constituents Present I any means hei any b e cooked and 3. A stable cooked and ready-to-eat non- 'e y' nee feed eentammg e dextrinized rice food, which, in addition to 311 l -E and l h e y an the starch, is characterized by the presence of the n P e 111 the engmel nee of substantially all of the germ and substa'ne therVY1$e Stated, I am the j g tially allof the bran of the original rice kerpioneer to provide any such food contamlng 1161s, subst n y l of the p ip'a vl emin 4. A stable ready-to-eat substantially whole carrlers 0f e 1 n I l 'e h r m t0 non-dextrinized, pure rice food characterized claimsaid new product in the broadest way by the presence of substantially the whole of 2 possible. all of the elements of the original ricekernels In the expression whole rice food, as cooked flaked and freed from hulls.

used in the foregoing specification, the word In testimony whereof I aifix my signature wghole has its commori1 se I 1sehn11ea;ni%g of in presence of two witnesses.

su stantia y or practica y w o e. here is, of course, a slight loss, but it is so small ANANT A' Witnesses:

What I claim is J AS. F. WmuAMsoN,

1. The process of producing a stable ready- CLARA D. 

